Ricotta & Spinach Rigatoni with Fried Zucchini
Serves 1
Directions
- 1Heat avocado oil in a pan over medium heat.
- 2Add zucchini slices and fry until golden on both sides.
- 3Set aside on a paper towel-lined plate.
- 4Bring a large pot of water to a boil.
- 5Add 1/2 tablespoon salt and cook pasta until just under al dente (about 2 minutes less than package instructions).
- 6In a bowl, mix ricotta, salt, lemon zest, Parmesan, black pepper, and 2 tbsp pasta water until smooth.
- 7In a large pan over medium heat, spray avocado oil and sauté garlic for 30 seconds.
- 8Add spinach and 2 tbsp pasta water, and cook for 1-2 minutes until wilted and most of the water has evaporated.
- 9Add cooked pasta, ricotta mixture, and grated Parmesan.
- 10Stir in 4 tbsp pasta water and cook until the sauce is creamy and pasta is done.
- 11Serve hot.
- 12Top with crispy zucchini, a drizzle of olive oil, black pepper (if using), and extra Parmesan.
Ingredients
- 15 oz ricotta
- 3 tbsp grated Parmesan
- 1 lemon, zest of
- 1 tsp black pepper
- 2 tbsp pasta water
- 0.5 lb rigatoni
- 3 sprays Chosen Foods Avocado Oil Cooking Spray
- 2 garlic cloves, minced
- 2 cups spinach, roughly chopped
- 0.25 cup grated Parmesan
- 1 cup pasta water
- Salt, to taste
- 2 zucchini, thinly sliced
- Chosen Foods Avocado Oil, for frying
- Drizzle of extra virgin olive oil
- Extra grated Parmesan
- Freshly ground black pepper
Equipment
panpaper towel-lined platelarge potbowlfood processor (optional)hand mixer (optional)
Tips
- For a silkier texture, blend the ricotta mixture using a food processor or hand mixer.
- Add more pasta water if needed to loosen the sauce.
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